Get more from a packet of mince with this delicious version of a bolognese. Throwing all that veg in might fool even the most hardened veg hater!! It takes a little time but if you make a large batch you can freeze some to have another day.
You can change the veg to suit & even take out the mince altogether to make it vegetarian friendly!
Serves 6 Approx 76p per person
Prep time 15 mins Cooking time 30-40 minutes
500g beef mince
1 onion, chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
1 large courgette, finely chopped
125g mushrooms, sliced
2 cloves garlic, crushed
1 tin chopped tomatoes
2 tbsp tomato puree
1 tsp each dried oregano & dried basil
2 beef stock cubes
salt & pepper
Brown the mince in a large frying pan over a medium heat. Transfer the mince to a large saucepan.
Put about 1-2 tbsp oil into the frying pan then add the carrot. Cook for about 2 mins then add the celery.
When the carrot & celery start to soften add the onion & courgette, cook for another 4 minutes before adding the mushrooms.
Once all the veg is nice & soft add the garlic & herbs. After 1 minute stir in the tomato puree & cook for another 3 minutes.
Add the vegetable mixture to the mince in the pan with the tomatoes, fill the empty tin with water halfway & pour into the pan. Stir well & simmer on low-medium heat for 5 minutes.
Season with salt & pepper & crumble in the stock cubes.
Simmer without a lid for 20 minutes.
Serve over spaghetti or tagliatelle.
If you want to freeze the bolognese, cool it completely place into a freezer safe container or bag & place in the freezer. Use within 2 months.